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Faculty members

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KHALID AHMED M ALSALEEM

Assistant Professor
College of Agriculture and Food
Department of Food Sciences & Human Nutrition

Personal data

  • 0557937313
  • K.ALSALEEM@qu.edu.sa
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    Scientific qualifications

    • Ph.D. in Dairy Science and Processing (South Dakota State University, United States of America)
    • Master of Science in Food and Dairy Science and Processing (South Dakota State University, United States of America)
    • Bachelor of Science in Food Science and Human Nutrition (Qassim University)

    Research interests

    • Processed cheese
    • Camel milk
    • dairy manufacturing
    • sensory evaluation

    Published research

    • Utilization of Date Powder as a Natural Sweetener in Milk Chocolate: Impacts on Production Process and Quality Attributes (2025-10-23)
    • A novel process to improve the characteristics of low-fat ice cream using date fiber powder (2021-05-01)
    • Addition of Inulin to Probiotic Yogurt: Viability of Probiotic Bacteria (Bifidobacterium bifidum) and Sensory Characteristics (2021-01-28)
    • Effect of fat extraction methods on the fatty acid composition of bovine milk using gas chromatography (2021-05-04)
    • Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality (2024-11-04)
    • Measurement of carbohydrates and organic acids in cheese varieties using high-performance liquid chromatography (2023-04-07)
    • Effect of ultrasound intensity on the functional characteristics of rennet-coagulated skim milk (2021-07-04)
    • Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications (2024-01-01)
    • Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food (2024-05-20)
    • Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese (2023-11-01)
    • Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties (2021-08-01)
    • Enhancement of the Molecular and Serological Assessment of Hepatitis E Virus in Milk Samples (2020-08-01)
    • Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon (2023-12-01)
    • Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality (2024-05-01)
    • New Insights into Red and White Quinoa Protein Isolates: Nutritional, Functional, and Thermal Properties (2024-12-01)
    • Using milk permeate powder to create lactose-6-phosphate as a substitute for disodium phosphate in the manufacture of processed cheese (2022-01-01)
    • Effect of ultrasound and emulsifying salts on the functional properties of processed cheese (2022-01-01)
    • Using iso-conversional kinetics to study the effect of alpha-tocopherol on the oxidation of formulated milk powder. (2020-01-01)
    • Using isoconversional methods to study the effect of antioxidants on the oxidation kinetics of milk fat. (2019-01-01)
    • Oxidative Stress-Gut Microbiome Crosstalk: Intestinal Redox Imbalance and Probiotic Therapeutic Potential (2026-04-23)
    • Sustainable Bio-Preservation of Concentrated Yogurt (Labneh) Using Syzygium aromaticum L. (2025-02-01)
    • The nutritional and bioactive properties of probiotic-enriched barley-buttermilk beverages (2025-08-29)
    • Valorization of Various Dairy By-Products to Produce a Functional Dairy-Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture (2023-11-01)
    • Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization, and Application in Phenolic-Loaded Complex Coacervates (2026-06-13)
    • Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle (2024-08-01)
    • Harnessing a Lytic Bacteriophage (Caudoviricetes with Podovirus-Like Morphology) (ØAS2) for the Biocontrol of Multidrug-Resistant Serratia marcescens Biofilms in Milk and Soft Cheese (2026-07-01)

    Teaching materials

    • Fundamentals of Dairy Technology
    • Food processing: Dairy and dairy products
    • Special Studies in Food and Nutrition
    • Sensory evaluation of food
    • Advanced Dairy Technology - Master
    • Cooperative training

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